Installation Clearances

C

B

D

A

E

A. 18" (45.7 cm) min. clearance - upper cabinet to countertop

B. 24" (61.0 cm) min. for electric cooking surfaces 27" (68.6 cm) min. for gas cooking surfaces

30" (76.2 cm) suggested max. - bottom of range hood to cooking surface

C. 30" (76.2 cm) or 36" (91.4 cm) min. cabinet opening width D. 12" (30.5 cm) min. cabinet depth

E. 36" (91.4 cm) base cabinet height

For the most efficient and quiet operation:

■Use no more than three 90° elbows.

■Make sure there is a minimum of 24" (61 cm) of straight vent between the elbows if more than 1 elbow is used.

■Do not install 2 elbows together.

■Use clamps to seal all joints in the vent system.

■The vent system must have a damper. If roof or wall cap has a damper, do not use damper supplied with the range hood.

■Use caulking to seal exterior wall or roof opening around the cap.

Cold Weather Installations

An additional back draft damper should be installed to minimize backward cold air flow and a thermal break should be installed to minimize conduction of outside temperatures as part of the vent system. The damper should be on the cold air side of the thermal break.

The break should be as close as possible to where the vent system enters the heated portion of the house.

Makeup Air

Local building codes may require the use of makeup air systems when using ventilation systems greater than specified CFM of air movement. The specified CFM varies from locale to locale.

Consult your HVAC professional for specific requirements in your area.

Venting Methods

The vent system for venting out of the top of range hood can be terminated either through the roof or wall. Use a 6" (15.2 cm) round vent. The vent system for venting out the rear of the range hood must be terminated through the wall. Use a 3³⁄₄" x 10" (8.3 x

25.4cm) rectangular vent. For rear venting the Damper Assembly Kit is required. See “Assistance or Service” section to order.

NOTE: Flexible vent is not recommended. Flexible vent creates back pressure and air turbulence that gently reduces performance.

Roof Venting

Wall Venting

Venting Requirements

(Vented Models Only)

■ Vent system must terminate to the outdoors, except for non-

vented (recirculating) installations.

■ Do not terminate the vent system in an attic or other enclosed

area.

■ Do not use a 4" (10.2 cm) laundry-type wall cap.

■ Use a 6" (15.2 cm) round metal vent or a 3¹⁄₄" x 10" (8.3 x

25.4 cm) rectangular metal vent. Rigid metal vent is

recommended. Plastic or metal foil vent is not recommended.

■ The length of vent system and number of elbows should be

A

D

B

 

C

 

 

A

B

D

 

C

 

kept to a minimum to provide efficient performance.

A. 6" (15.2 cm) round vent through roof

B. Round vent: 6" (15.2 cm) diameter transition piece.

C. 24" (61.0 cm) - 30" (76.2 cm) above electric cooking surface 27" (68.6 cm) - 30" (76.2 cm) above gas cooking surface

D. Roof cap

A. 6" (15.2 cm) round vent through the wall

B. 3¹⁄₄" x 10" (8.3 x 25.4 cm) through the wall (purchased separately)

C. 24" (61.0 cm) - 30" (76.2 cm) above electric cooking surface

27" (68.6 cm) - 30" (76.2 cm) above gas cooking surface

D. Wall cap

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KitchenAid LI32NA/W10674120B Venting Requirements, Installation Clearances, Cold Weather Installations, Makeup Air
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LI32NA/W10674120B specifications

The KitchenAid LI32NA/W10674120B is an innovative and versatile addition to any contemporary kitchen. Designed with precision and efficiency in mind, this model encapsulates the quality and craftsmanship that KitchenAid is renowned for. One of the standout features of this appliance is its impressive dual cooling system, which ensures optimal temperature control and humidity management, preserving the freshness of food for extended periods.

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